Description
This Chicken Cordon Bleu Casserole is a rich, comforting dish that combines all the classic flavors of the traditional chicken cordon bleu—Swiss cheese, rotisserie chicken, and a crispy panko breadcrumb topping—into a creamy, baked casserole. It’s an easy-to-make recipe perfect for weeknight dinners or special family gatherings.
Ingredients
1 pound cavatappi pasta
2 (10.5-ounce) cans of cream of chicken soup
2 cups of half & half
3 tablespoons of Dijon mustard
1 tablespoon of fresh parsley, chopped
1 teaspoon of season salt (I use Lowry’s brand)
½ teaspoon of black pepper
3 cups of Swiss cheese, shredded
2 cups of rotisserie chicken, diced
1 tablespoon of unsalted butter, melted
¾ cup of plain panko bread crumbs
¼ cup of grated parmesan cheese
Instructions
Preheat the oven to 375°F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
Cook the cavatappi pasta in a large pot of boiling water, according to package directions, for 7 to 8 minutes or until the pasta is al dente.
In a large bowl, stir together the cream of chicken soup, half & half, Dijon mustard, fresh chopped parsley, season salt, and black pepper.
Add the shredded Swiss cheese, diced rotisserie chicken, and cooked cavatappi pasta. Stir to incorporate all the ingredients fully.
Pour the chicken cordon bleu casserole filling into the prepared casserole dish.
In a small bowl, stir together the melted butter, plain panko bread crumbs, and grated parmesan cheese.
Cover the top of the casserole filling evenly with the panko breadcrumbs.
Bake for 25 to 30 minutes or until golden and bubbly.
Notes
- Make Ahead: You can prepare the casserole a day in advance and store it in the fridge until you’re ready to bake. This is great for busy weeknights or when you’re planning meals for a special occasion.
- Customizable: Feel free to add diced ham or prosciutto for a more traditional chicken cordon bleu flavor, or bulk it up with vegetables like mushrooms or spinach for extra nutrition.
- Storage Tips: Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, use the oven to preserve the crispy topping, rather than the microwave.
- Healthier Options: Use low-fat dairy products and swap the pasta for cauliflower rice or spiralized zucchini to make a lighter, low-carb version of this delicious casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Calories: 766 kcal